Many people refuse to prepare sour cream at home because they consider the process quite complicated and time-consuming. In fact, everything is not so, and the taste of the finished fermented milk product is in many ways superior in taste and benefits to store-bought options. You can prepare sour cream in different ways; let’s look at the most popular recipes.

Classic sour cream recipe

Let's start with the simplest option, which requires only one ingredient - 3 liters of milk. It is best to use a homemade product to obtain a thick paste. If it is unavailable, the store-bought option will also work.

• Pour the main ingredient into a saucepan and bring it to a warm state. Pour it into a plastic bottle or decanter, cover with a thick napkin, tie it and leave in a warm place. On average, it takes 2 days for milk to sour, but if the weather outside is cold, it may take 5 days. At all times, it is prohibited to stir or shake the liquid in any way;
• Place a colander over the pan or bowl, cover it with several layers of gauze and tip the contents of the plastic container. Leave for a while until all the liquid has drained. On average, this process can take approximately 1.5 hours;
• Place the remaining jelly-like mass in a bowl and, using a blender, beat it thoroughly. The desired consistency can be achieved by adding milk. Place the mixture in a jar, close the lid and place in the refrigerator for half an hour.

How to make sour cream from cream?

Another advantage of homemade fermented milk products that is worth mentioning is savings. If cream (0.5 l) is used for cooking, then its fat content must be at least 10%, otherwise nothing will work. To start the fermentation process, you should prepare 2 tbsp. spoons of ready-made sour cream.

Step-by-step cooking processhomemade sour cream:

• Combine the prepared ingredients and mix everything, using a regular spoon. Leave for 36 hours at room temperature;
• During this time, the mass should acquire the required consistency. After this, put everything in the refrigerator and after a few hours you can use it.

Homemade sour cream made from natural milk

The advantages of homemade fermented milk products are naturalness, unsurpassed taste and low fat content. Everything is prepared very quickly and from only two ingredients: 1 liter of milk and 4 tbsp. spoons of kefir.

Step-by-step cooking processhomemade sour cream from milk:

• Pour the milk into a saucepan and bring it to a boil. Then turn off the heat and cool to 40 degrees. This temperature is pleasant for the body, and the liquid will be a little warm;
• Pour the liquid into a liter jar and add kefir there. Close the lid and shake well. Wrap in a blanket and leave for 7 hours;
• Take any deep container and place a colander over it, which you need to cover with several layers of gauze. Pour the contents of the jar into a colander, cover the top with a lid and place in the refrigerator for about 8 hours. To ensure that the whey is well separated, it is recommended to stir the mixture periodically;
• Place the remaining sour cream on the gauze into a container and beat with a blender. If desired, you can add a little milk to achieve the desired consistency. Transfer the sour cream into a jar and refrigerate overnight.

How to make sour cream from store-bought milk?

It’s easy to prepare a fermented milk product from store-bought milk; the main thing is to follow the technology. This recipe will yield sour cream with a fat content of 42% in an amount of 600 g. We are sure that its taste will certainly delight and pleasantly surprise everyone.

To make sour cream, you should prepare the following set of products: 315 ml of milk with a fat content of 3.2%, 300 g of butter with a fat content of 8% and 2.5 tbsp. spoons of sour cream.

Step-by-step cooking process:

• Cut the butter into small pieces and leave it in the kitchen until it becomes soft. Then add milk to it, put it on the fire and heat, stirring to melt the butter. Turn off the gas before all the cubes have melted, since they will disperse on their own in the warm liquid;
• Pour everything into a blender and blend for 3 minutes. at full power. The result will be delicious homemade cream, which is necessary for further cooking;
• Pour everything into a blender, add sour cream and mix well. Cover with a lid, wrap in a blanket and leave in a warm place for 6 hours. In some cases, in order to make sour cream from homemade cream, you will need to spend 10-12 hours. That is why it is necessary to periodically look under the lid and look at the readiness of the product. After this, put the sour cream in the refrigerator overnight.

Goat milk sour cream recipe

For cooking at home, you can use two methods: with and without a separator. Let's consider both options:

• Cooking with a separator

The milk should first be left at room temperature for some time. It is important to cover the jar with gauze, but not with a lid. Pour it into a saucepan and heat to 40 degrees. You should first pass warm water through the separator, and then pour milk into it. Set the toggle switch so that the finished sour cream flows out in a thin stream. Leave the resulting mass in a warm place for a day, and then transfer it to the refrigerator. Once the consistency becomes thick, you can taste it.

• Without separator

If you don’t have a separator for goat milk sour cream at home, then you need to add a little sour milk to fresh milk. Leave everything in the kitchen for 4 days, after covering the jar with gauze. During this time, a layer should appear on the surface, and this is sour cream.

Yogurt sour cream recipe

To prepare a popular fermented milk product, you can use drinking yogurt without additives, which you can also make yourself. Homemade sour cream is prepared from 1 liter of milk and 2 tbsp. spoons of drinking yogurt.

Step-by-step cooking process:

• Pour milk into a jar and place it in the refrigerator for 20 hours. After this, a dense layer of cream should form on the surface, which must be carefully skimmed off with a spoon;
• Add yogurt, stir and place the container in a warm place for 7 hours. After the time has passed, beat the mixture with a blender at minimum speed, and then put it in the refrigerator. Keep in mind that the longer the sour cream is in the refrigerator, the thicker the consistency and better the taste.

Homemade sour cream in a slow cooker

Many people have been using this technique for a long time to prepare various dishes. It is also suitable for making homemade fermented milk products.

Sour cream is one of the most favorite and healthy fermented milk products. It’s hard to imagine lunch or dinner without sour cream, because it ideally complements a variety of dishes, such as borscht or confectionery. However, recently the quality of store-bought sour cream leaves much to be desired. In order not to buy fermented milk surrogate, you should try making homemade sour cream yourself. To do this, you only need a liter and a half of good milk, preferably country milk. The process of turning milk into sour cream is extremely exciting, and the quality of the finished product will not raise any doubts.

Before you make sour cream from milk at home, you need to get cream. Milk should be poured into a wide-necked container (lid, saucepan) and left for 7-8 hours at room temperature. Soon yellowish “islands” will appear on the surface of the milk - this is cream. They need to be carefully removed with a spoon and transferred to a clean glass container, such as a glass. When you have a whole glass of cream, you should put it in the refrigerator for several days. During the first few hours, you need to stir the contents of the glass. After 48-55 hours, the cream will sour, thicken, and the result will be the freshest sour cream. It can be stored for up to 7 days.

If you don’t want to wait several days for the sour cream to ripen, you can use another recipe. You can put a crust of black rye bread in a glass with cream. Lactic acid bacteria contained in bread will “make” sour cream within 10-12 hours. You can also put a teaspoon of prepared sour cream in a glass of cream as a starter. It is preferable to use homemade sour cream, but you can also use a store-bought product. The main thing is that purchased sour cream does not contain vegetable fats - only cream and sourdough. The next morning you will get 250 grams of thick sour cream from the cream.

Store-bought cream also makes excellent homemade sour cream. Half a liter of cream should be poured into an enamel pan and heated to a temperature of 60 degrees. Under no circumstances should you bring the cream to a boil - the lactic acid bacteria will die! Leave the cream at room temperature for one to two hours, and then add a spoonful of sourdough starter (you can also buy it in the store). Mix the mixture thoroughly, cover the pan with a lid and place it in the refrigerator. In a day, the sour cream will be ready for use.

Skillful housewives came up with a very original recipe for making sour cream. You need to take 130 ml of heavy cream, the same amount of natural yogurt without additives and a tablespoon of lemon juice. The most delicate sour cream can be prepared at home in a couple of minutes - all ingredients need to be thoroughly beaten. The taste of sour cream is very tender, with a pleasant sourness. This product is good for baking and making sour cream. Having tried homemade sour cream, many housewives no longer want to buy this product in the store. After all, making sour cream yourself is not difficult, and the taste is comparable to the factory product. Bon appetit!

Products in our stores continue to gradually increase in price. And what you could easily afford to buy before is no longer so affordable today. Dairy products, like everyone else, are also not lagging behind in this “price race,” although they have never been particularly cheap. But dairy products are the main ones for many. Today we will talk about sour cream, or rather about how you can make homemade sour cream. It is clear that it cannot be made from water. It should also be based on another product, but again made from milk. We will make our homemade sour cream from cream.

We make homemade sour cream from cream. Simple recipe

So, if you prepare sour cream from cream, then in the end you will also be able to save about 30 - 40 percent of the cost of this delicious fermented milk product. To do this you will need to purchase cream. A half-liter pack will be enough, but the fat content of the cream should be from 10 percent. The fat content may be higher, but 10% is the lowest level.

Next, you will need to add two tablespoons of ordinary sour cream to the cream. You mix this whole simple composition with an ordinary spoon and then leave it alone for a day, maybe a day and a half. There is no need to put our future sour cream in; just let it stand in your room, at natural temperature, which is exactly what is needed in this case. But after the lactic acid bacteria have done their “work” and this composition has already turned into real sour cream, then you can remove it from the

In taste and consistency, made from cream, it is not at all inferior to the one you buy in stores. Here you will also be able to save money, because buying cream will be much cheaper than sour cream.

Another important point to remember when you decide to prepare yourself another portion of homemade sour cream. In the next package of cream, during the second preparation, you will need to put your own product as a starter, and not store-bought sour cream.

But in this short video, they will tell you another option for making homemade sour cream. Here they already make it from milk. Let's see.

Do you remember the taste of real homemade sour cream that you ate at your grandmother’s in the village as a child? The unforgettable taste of pure cream. And it was so thick that the spoon just stood there. Of course, such sour cream cannot be compared with a store-bought product. What can you use to make sour cream at home? We'll talk about this today.

Country way

Usually in villages they prepared sour cream in a very simple way: by keeping pots of milk warm until the cream thickened. Then they were taken to a cold place where the cream ripened. And a day later the sour cream was ready. They took it off with a spoon and ate it with pleasure. It turned out to be very thick, like butter, and you could cut it with a knife. And from the remaining low-fat yogurt they made excellent cottage cheese. This is how our great-grandmothers made sour cream.

Sour cream, especially homemade, is a very healthy product. After all, the human body digests it much better than sour cream prepared with your own hands, resulting in very tasty sour cream. Recipes for making such a homemade product are not that complicated. So, let's roll up our sleeves and get started.

homemade sour cream

Housewives often wonder how to make homemade sour cream. The recipe is quite simple.

1. Buy real cow's milk not from the store, but from the grocery market. Place the 3-liter jar in the refrigerator to allow the cream to settle and rise to the surface of the milk. After a day, carefully remove the cream from the milk with a tablespoon (our grandmothers called them “tops”).

2. Leave the chilled cream to sour at room temperature. But do not keep it warm, otherwise the sour cream will turn out too sour. As soon as the cream is ready, immediately put it in a cool place or in the refrigerator to ripen. Leave for 24 hours or a little more. An important addition: if you want the sour cream to be homogeneous and not separate, then leave the cream to sour in a cool place. This is a longer process, but not by much, and the sour cream will turn out tastier and of better quality. Do not stir the cream during souring, so as not to disrupt the natural course of the fermentation process. When the cream has ripened and thickened, then the sour cream is ready. Try it and remember a long-forgotten taste from childhood!

In villages where almost every yard has a cow, a separator is used to prepare cream. Milk passed through such a machine is separated into heavy cream and with this method the final product is obtained more than with the method of skimming the “tops”.

Recipe for making sour cream using sourdough

Quite often housewives ask: “What can I use to make sour cream quickly?” And there is a recipe for this case.

If you need to quickly make sour cream, use sourdough. Take ready-made cream, preferably 20 percent, and heat it to body temperature. Pour into a jar scalded with boiling water, add two tablespoons of good sour cream and mix thoroughly. Then wrap the jar with something warm and leave it like that for 7-9 hours. Try not to shake or touch the jar until it has cooled completely. When the time is up, place the jar in the refrigerator to allow the sour cream to thicken. The fattier the cream, the thicker the sour cream will come out. If, on the contrary, you prefer a low-fat product, then use low-fat or skim milk for cooking.

Tender sour cream recipe

If you are watching your figure, then what should you use to make sour cream? The solution is quite simple. Take skim milk as the starting material. The sour cream will not be as high in calories, although no less tasty.

1. Pour the milk into a jar and leave it to sour at room temperature. Do not close the jar with a tight lid, otherwise the taste will spoil. It is better to cover it with gauze or a paper napkin. This will provide air access to the jar and the milk will not go rancid. If the room is cool, then it will go away in a couple of days, and if it’s warm, then one is enough. Never shake sour milk.

2. Wait for the whey to peel off at the bottom by one quarter of the volume of the jar. Then prepare a colander by placing clean gauze on the bottom, folded in two layers. Without stirring, carefully pour the sour milk into a colander with gauze and leave it for 2-3 hours until all the whey has drained.

3. Transfer the resulting curdled mass to another bowl and whisk thoroughly with a whisk. The result is a delicate, airy sour cream - an excellent dressing for salads and desserts!

How to make sour cream instantly

This recipe is for the impatient cook. If you don’t have the desire to wait for the cream to sour, then simply add a little citric acid and a solution of gelatin (or agar) to it. Citric acid will give them the desired taste, and gelatin will help the cream thicken. That's it, the sour cream is ready. Now all that remains is to bake fluffy pancakes and enjoy them with freshly prepared sour cream.

As you can see, there are quite a lot of recipes. Therefore, the question of what to make sour cream from should no longer arise in your mind. Bon appetit!

Fermented milk products are present in the diet of every person; they are a source of many useful substances; they are recommended to be given even to small children from a fairly early age. However, store-bought products often leave much to be desired, so many housewives are thinking about how to prepare dairy products on their own. In fact, there is nothing complicated about this, you just need to follow a few recommendations. I’ll tell you how to prepare sour cream from milk at home, and I’ll give you proven recipes. At the same time, I will not forget that milk is given not only by cows, but also by goats. This means that we will prepare sour cream from the milk of both animals.

Sour cream is one of the most popular fermented milk products, and is cream that has been fermented with special lactic acid bacteria. Lactic acid fermentation leads to changes in milk proteins, which is why sour cream is absorbed by the human body much better than the same cream.

How to make sour cream from cow's milk at home?

Recipe No. 1

To prepare such a fermented milk product, you will need two hundred grams of yogurt or sour cream, four hundred grams of heavy cream (from homemade milk). Combine these ingredients and mix thoroughly to obtain a homogeneous mixture. Set this composition aside in a warm place for twenty-four to forty hours. Periodically remove the thickened layer from the walls with a spoon and mix thoroughly.

After waiting the required time, mix the dairy product again, cover with plastic wrap, and put it in the refrigerator for one day. After this time, the sour cream can be considered ready.

Recipe No. 2

Some housewives claim that sour cream can be prepared without prolonged souring. Prepare the cream, add a little citric acid to it, as well as dissolved agar-agar or gelatin. The resulting composition will acquire a sour taste and pleasant thickness. Afterwards it needs to be kept in the refrigerator for 24 hours.

Recipe No. 3

To prepare this version of homemade sour cream, you can even use store-bought milk, but it should have a short shelf life. First of all, warm it up and pour it into a jar or other suitable container. Cover the opening of the container with thick gauze or a linen napkin, tying it tightly so that midges and debris do not get into the milk. Leave the container in a warm place to settle and naturally sour. In summer, this process can take place in one or two days, and in winter it will take about five days. Do not shake or stir the milk while it is souring.

After the product begins to rise a little, place a colander on a wide vessel, line it with thick gauze and pour the risen sour milk onto it. Leave this structure for a while so that the serum completely drains.

After the whey has been decanted (about a couple of hours), you will be left with a jelly-like mass. Beat it with a blender, adjusting the consistency yourself. To make the finished product more liquid, add a little milk to it. Place the prepared mixture in the refrigerator to cool.

Recipe No. 4

To prepare this version of sour cream, you need to prepare one glass of heavy cream and a couple of tablespoons of sour cream. Heat a glass of cream to a temperature of forty degrees. Then pour them into a jar, having previously scalded it with boiling water. Add a couple of tablespoons of fresh sour cream to the cream and mix well. Cover the jar with gauze and secure it with an elastic band. Next, wrap the container well in something warm, for example, a blanket, and leave it alone for nine hours. All this time you do not need to touch the jar, carry it or shake it. After nine hours have passed, remove the jar from the blanket and put it in the refrigerator. The thickness of the finished product depends solely on the fat percentage of the cream used.

How to make sour cream from goat milk at home?

It is believed that sour cream from goat's milk is more difficult to prepare than from cow's milk; it contains more fat, but is also easily digested by the stomach.

Take fresh goat milk and combine it with a small amount of sour goat milk. Leave this composition for four days, covering with gauze or cloth. It is best to place the jar in a warm room. It should not be touched or moved during the entire period of standing. After four days, a layer will form on the surface of the milk. This is goat milk sour cream. Carefully remove it, mix (you can use a blender) and put it in the refrigerator. At the bottom of the jar there will be yogurt, which is also highly beneficial for the body and can be used as a raw material for preparing various dishes, for example, baked goods.

How to make sour cream yourself? Making delicious homemade sour cream yourself